Patents by Inventor Corrado Ferrari
Corrado Ferrari has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11950600Abstract: A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activity (aw) comprised between 0.85 and 0.92, preferably 0.89, and blind holes on its surface having depth of at least 50% of the thickness of the focaccia. A process for the production of a ready-to-eat shelf-stable packaged focaccia is also described which comprises the steps of: a) preparing a dough for focaccia comprising, by weight based on the total weight of the dough, 40-60% flour, 20-35% water, 7-16% vegetable oils and/or fats and/or fractions thereof, of which 1-6% extra virgin olive oil, 0.5-4% yeast, 0.1-3% salt, 0-15% at least one organoleptically characterising ingredient; 0-0.1% at least one baking processing aid, 0-0.8% at least one emulsifier and 0-1.Type: GrantFiled: October 21, 2021Date of Patent: April 9, 2024Assignee: BARILLA G. E R. FRATELLI S.P.A.Inventors: Corrado Ferrari, Cristina Gallina, Alessandro Ruggeri
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Publication number: 20240068062Abstract: An apparatus for heating steel products, in particular billets, includes a heating chamber, a plane of advance defined inside the heating chamber and feed and extraction components for the steel products.Type: ApplicationFiled: December 28, 2021Publication date: February 29, 2024Inventors: Corrado FERRARI, Alessandro VENANZINI, Elisa SALAMONE
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Publication number: 20230304740Abstract: An apparatus for the thermal heating of steel products that includes inside it a path for feeding the steel items which extends between an entry end and an exit end of the steel items, a mechanism for feeding a fuel, and a mechanism for feeding a comburent including oxygen, and burners able to operate the combustion of the fuel and of the comburent.Type: ApplicationFiled: June 4, 2021Publication date: September 28, 2023Inventors: Enrico MOZZI, Corrado FERRARI, Andrea BILIOTTI
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Patent number: 11540521Abstract: A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.Type: GrantFiled: January 26, 2017Date of Patent: January 3, 2023Assignee: BARILLA G. E R. FRATELLI S.P.A.Inventors: Roberto Buttini, Corrado Ferrari, Giancarlo Riboldi
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Patent number: 11412743Abstract: A ready-to-eat baked pizza packaged for long-term storage at room temperature, having an appearance and organoleptic properties comparable to those of a freshly made pizza is disclosed. A process for obtaining a ready-to-eat packaged pizza which can be stored at room temperature, according to the invention, is also described.Type: GrantFiled: July 27, 2017Date of Patent: August 16, 2022Assignee: BARILLA G. E R. FRATELLI S.P.A.Inventors: Roberto Buttini, Alessandro Ruggeri, Giancarlo Riboldi, Corrado Ferrari
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Publication number: 20220039405Abstract: A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activity (aw) comprised between 0.85 and 0.92, preferably 0.89, and blind holes on its surface having depth of at least 50% of the thickness of the focaccia. A process for the production of a ready-to-eat shelf-stable packaged focaccia is also described which comprises the steps of: a) preparing a dough for focaccia comprising, by weight based on the total weight of the dough, 40-60% flour, 20-35% water, 7-16% vegetable oils and/or fats and/or fractions thereof, of which 1-6% extra virgin olive oil, 0.5-4% yeast, 0.1-3% salt, 0-15% at least one organoleptically characterising ingredient; 0-0.1% at least one baking processing aid, 0-0.8% at least one emulsifier and 0-1.Type: ApplicationFiled: October 21, 2021Publication date: February 10, 2022Applicant: BARILLA G. E R. FRATELLI S.P.A.Inventors: Corrado FERRARI, Cristina GALLINA, Alessandro RUGGERI
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Patent number: 10201166Abstract: Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.Type: GrantFiled: March 30, 2016Date of Patent: February 12, 2019Assignee: BARILLA G. E R. FRATELLI S.P.A.Inventors: Roberto Buttini, Corrado Ferrari, Alessio D'Urso, Giancarlo Riboldi
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Publication number: 20180077943Abstract: Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.Type: ApplicationFiled: March 30, 2016Publication date: March 22, 2018Inventors: Roberto BUTTINI, Corrado FERRARI, Alessio D'URSO, Giancarlo RIBOLDI
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Publication number: 20180042246Abstract: A ready-to-eat baked pizza packaged for long-term storage at room temperature, having an appearance and organoleptic properties comparable to those of a freshly made pizza is disclosed. A process for obtaining a ready-to-eat packaged pizza which can be stored at room temperature, according to the invention, is also described.Type: ApplicationFiled: July 27, 2017Publication date: February 15, 2018Inventors: Roberto BUTTINI, Alessandro RUGGERI, Giancarlo RIBOLDI, Corrado FERRARI
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Publication number: 20180000097Abstract: A process is described for the production of a packaged shelf-stable sponge-type bakery product. The process includes a) preparation of a first mixture batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mold and thus obtaining an open filled semi-finished product; e) preparation of a second mixture batter containing sugar, flour, fats and/or oils etc.; f) emulsification and dosing of the second batter on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking the product obtained in step f) to form a baked and filled bakery product; h) cooling; and i) packaging of the baked and filled bakery product.Type: ApplicationFiled: September 14, 2017Publication date: January 4, 2018Inventors: Roberto BUTTINI, Corrado FERRARI, Alessio D'URSO
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Patent number: 9801393Abstract: A process for the production of a shelf-stable bakery product comprising a) preparation of a first batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) steaming the first batter to form a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mold and thus obtaining an open filled semi-finished product; e) preparation of a second batter containing sugar, flour, fats and/or oils etc.; f) emulsification and dosing of the second batter on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking the product obtained in step f) to form a baked and filled bakery product; h) cooling; and i) packaging.Type: GrantFiled: March 30, 2015Date of Patent: October 31, 2017Assignee: BARILLA G. E R. FRATELLI S.P.A.Inventors: Roberto Buttini, Corrado Ferrari, Alessio D'Urso
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Publication number: 20170215435Abstract: A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.Type: ApplicationFiled: January 26, 2017Publication date: August 3, 2017Inventors: Roberto BUTTINI, Corrado FERRARI, Giancarlo RIBOLDI
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Publication number: 20170188594Abstract: A process is described for the production of a packaged shelf-stable sponge-type bakery product. The process includes a) preparation of a first mixture batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mold and thus obtaining an open filled semi-finished product; e) preparation of a second mixture batter containing sugar, flour, fats and/or oils etc.; f) emulsification and dosing of the second batter on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking the product obtained in step f) to form a baked and filled bakery product; h) cooling; and i) packaging of the baked and filled bakery product.Type: ApplicationFiled: March 30, 2015Publication date: July 6, 2017Inventors: Roberto BUTTINI, Corrado FERRARI, Alessio D'URSO
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Publication number: 20170164627Abstract: A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activity (aw) comprised between 0.85 and 0.92, preferably 0.89, and blind holes on its surface having depth of at least 50% of the thickness of the focaccia. A process for the production of a ready-to-eat shelf-stable packaged focaccia is also described which comprises the steps of: a) preparing a dough for focaccia comprising, by weight based on the total weight of the dough, 40-60% flour, 20-35% water, 7-16% vegetable oils and/or fats and/or fractions thereof, of which 1-6% extra virgin olive oil, 0.5-4% yeast, 0.1-3% salt, 0-15% at least one organoleptically characterising ingredient; 0-0.1% at least one baking processing aid, 0-0.8% at least one emulsifier and 0-1.Type: ApplicationFiled: April 29, 2015Publication date: June 15, 2017Applicant: BARILLA G. E R. FRATELLI S.P.A.Inventors: Corrado FERRARI, Cristina GALLINA, Alessandro RUGGERI
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Patent number: 4099006Abstract: 2-CHLORO-S-TRIAZINE SUBSTITUTED IN AT LEAST ONE OF THE POSITIONS 4,6 OF THE TRIAZINE RING WITH AN AMINO GROUP IS OBTAINED BY FEEDING SEPARATELY AN AQUEOUS AMINE SOLUTION AND AN AQUEOUS NaOH solution into a water-organic liquid reaction medium containing cyanuric chloride, delivering to said medium per unit of time from 1.05 to 1.30 moles of amine for each mole of sodium hydroxide, feeding the amine solution until an amount of from 1 to 2 moles of amine per mole of cyanuric chloride is reached in the medium and the NaOH solution until an amount in moles equal to or slightly higher than the amount of amine moles fed in is reached in the medium. The temperature of the reaction medium is maintained at a value of from 5.degree.-15.degree. C to 60.degree.-70.degree. C during the feeding period.Type: GrantFiled: December 29, 1975Date of Patent: July 4, 1978Assignee: Rumianca S.p.A.Inventors: Luciano Baldi, Corrado Ferrari, Renato Francese